This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer.
Preheat oven to 350?.
Melt butter in a large nonstick skillet over medium-high heat. Add the oregano and the next 4 ingredients (oregano through garlic); saut? for 3 minutes. Spoon the shrimp mixture into an 13x9-inch baking dish coated with cooking spray.
Add wine to skillet; cook over low heat until reduced by 1/2 (about 3 minutes). Stir in tomato, heat for 30 sec, and pour over the shrimp mixture. Sprinkle with cheese, and bake at 350? for 10 minutes. Serve mixture over pasta, and sprinkle with parsley.
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Serving Size: 1 Serving (495g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1078 | ||
Calories from Fat: 240 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.6g | 36 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 558.4mg | 172 % | |
Sodium 401.4mg | 14 % | |
Potassium 882mg | 23 % | |
Total Carbohydrate 130.4g | 38 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 130.1g | ||
Protein 72.6g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1078
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